Morroccan Plant-Based Mince, Haloumi & Currant Rice
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Morroccan Plant-Based Mince, Haloumi & Currant Rice

Morroccan Plant-Based Mince, Haloumi & Currant Rice

with Cucumber-Mint Salsa & Almonds

Our plant-based mince looks, cooks and tastes a lot like the real deal, and stands up well to the cumin, paprika and turmeric in our chermoula spice blend. The currant and spinach-laced basmati provides a touch of sweetness to enhance the Moroccan flavours, and might be the yummiest way to get your greens in. Top with a quick salsa for extra crunch, colour and a bright burst of flavour from the fresh mint.

Tags:
Easy Prep
•Veggie
Allergens:
Soy
•Gluten
•Wheat
•Almond
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 bag

baby spinach leaves

1 packet

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

1 packet

chermoula spice blend

1

cucumber

1

tomato

1 bag

mint

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

haloumi

(Contains Milk;)

1 packet

tomato paste

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 tsp

sugar

1 drizzle

white wine vinegar

1.5 cup

water (for the rice)

â…” cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3907 kJ
Fat45.4 g
of which saturates19.3 g
Carbohydrate84.6 g
of which sugars16.2 g
Protein42.9 g
Sodium2179 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, currants, the water(for the rice) and a generous pinch of salt. Stir, then bring to boil. • Reduce heat to low and cover with lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through baby spinach leaves until wilted.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. • Add the water (for the sauce), the plant-based butter and a pinch of sugar. Simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste. Remove from heat.

3
3

• Meanwhile, roughly chop cucumber, tomato and mint leaves. • In a medium bowl, combine cucumber, tomato and mint. Add a drizzle of olive oil and white wine vinegar. Toss to coat. Season to taste. • Drain haloumi and pat dry. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.

4
4

• Divide currant rice between bowls. Top with Moroccan plant-based mince, haloumi and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!